This riff on the Rob Roy captures the nostalgic feel of cool mountain air and roasting marshmallows around a campfire at dusk – a cocktail that’s sure to have you trekking back for s’more. Lapsang Souchong tea adds an earthy, smoked element to bittersweet & spicy Vya Sweet Vermouth; flavors of warm embers that bring the toasty-sweet perfection of marshmallow-infused scotch to life on the palate. Created by Derek Brown, The Columbia Room, Washington D.C.
2 oz. marshmallow-infused Scotch*
1 oz. “smoked” Vya Sweet Vermouth*
1 dash whiskey Barrel Bitters
2 tablespoons Lapsang Souchong tea
1 bag of marshmallows
1. Add all ingredients in a tall glass with ice. Stir, then strain into a cocktail glass.
2. Garnish with roasted marshmallow.
*Marshmallow Scotch: Melt ½ bag of marshmallows and add to liter of Scotch. Seal and store for 48 hours. Strain with fine sieve or cheesecloth.
**Smoked Vya Vermouth: Add 2 tablespoons of Lapsang Souchong tea leaves to one bottle of Vya Sweet Vermouth. Infuse for 20-30 minutes. Strain.
Earthy, smoky elements from Lapsang Souchong
Bittersweet and spicy from Vya Sweet
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